Sea Salt, Dark Chocolate and Anything…
Dark Chocolate Almond Toffee w/ Sea Salt Recipe
From here
INGREDIENTS:
2 cup unsalted butter
3 cup granulated sugar
2 tablespoon light corn syrup
2.5 cup finely chopped almonds
12 ounces dark chocolate, chopped
Coarse sea salt
PREPARATION:
Line a deep cookie sheet (13x9”) pan with foil and nonstick spray.
In sauce pan, heat butter, sugar, corn syrup and 2 tablespoons water. Heat over medium heat to melt butter. Cook mixture about 12 minutes until golden brown and reaches 300 degrees F. Do not stir. - Make sure to get all the way to 300 or it will be too soft.
Remove from heat and pour toffee onto prepared pan and spread to edges. Sprinkle immediately with almonds and spread. Let stand for 30 minutes.
Melt chocolate in microwave on high for 45 seconds. Stir to smooth and spread over top of cooled toffee. Refrigerate for 40 minutes.
Once chocolate is firm, break bar into 2-inch pieces. Store in airtight container at room temperature for up to 4 weeks.
